Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Company matched 401(k)
Job Description
Lakeside Park Club is an esteemed and growing private club located in Henrico, VA, known for its welcoming, community-centered atmosphere. With a proud membership exceeding 1,100 individuals, this club fosters a strong family-oriented culture that emphasizes inclusivity, engagement, and exceptional experiences. At its core, the club prioritizes delivering unparalleled hospitality to its members and guests, making its food and beverage program a central pillar in enhancing the overall member experience. Lakeside Park Club is committed to maintaining high standards across all facets of its operations, ensuring every visit is memorable and genuine for those who frequent its facilities. As a private club, it offers members exclusive access to a variety of amenities alongside opportunities to socialize and engage within a supportive community environment.
The club is currently seeking a dynamic and experienced Head Chef to lead its culinary operations within the Food & Beverage department. This full-time, exempt position is based onsite in Henrico, VA, reporting directly to the Clubhouse Manager. The Head Chef role demands a seasoned professional capable of maintaining and elevating the quality of all back-of-house kitchen activities. With competitive salary compensation commensurate with experience, the role offers not only a rewarding career path but also benefits such as health, dental, and vision insurance, paid time off, and a company-matched 401(k) program.
As the Head Chef of Lakeside Park Club, the individual will be entrusted with overseeing the entire culinary team and directing the preparation of high-quality food across multiple dining settings including daily service, banquets, holiday events, and pool operations. The ideal candidate will possess strong leadership skills, culinary creativity, and operational acumen to develop seasonal menus, create specialty offerings, and introduce innovative food concepts that resonate with members' tastes and preferences.
Moreover, the Head Chef will play a critical role in fostering a positive and professional kitchen culture, focusing on teamwork, accountability, and continuous development of staff members. The role includes managing food safety and sanitation compliance, maintaining kitchen equipment, and supporting smooth collaboration with other department leaders such as the Events Manager and Food & Beverage Manager. Financial stewardship is essential, with responsibilities encompassing food purchasing, inventory management, cost control, and budgeting assistance. This comprehensive leadership ensures sustainability while delivering exceptional dining experiences.
Working in a fast-paced, high-volume hospitality environment, the successful candidate must demonstrate excellent communication abilities, multitasking skills, and the capacity to perform under pressure. Flexibility is also paramount as the position requires working evenings, weekends, holidays, and peak seasonal periods to meet operational demands. Lakeside Park Club values professionalism, confidentiality, and alignment with its core values, expecting the Head Chef to uphold these standards rigorously.
In summary, this opportunity offers an accomplished culinary leader the chance to make a significant impact within a prestigious private club setting. The role blends creativity, leadership, and operational management, presenting a rewarding career for a motivated professional dedicated to excellence in hospitality and culinary arts.
The club is currently seeking a dynamic and experienced Head Chef to lead its culinary operations within the Food & Beverage department. This full-time, exempt position is based onsite in Henrico, VA, reporting directly to the Clubhouse Manager. The Head Chef role demands a seasoned professional capable of maintaining and elevating the quality of all back-of-house kitchen activities. With competitive salary compensation commensurate with experience, the role offers not only a rewarding career path but also benefits such as health, dental, and vision insurance, paid time off, and a company-matched 401(k) program.
As the Head Chef of Lakeside Park Club, the individual will be entrusted with overseeing the entire culinary team and directing the preparation of high-quality food across multiple dining settings including daily service, banquets, holiday events, and pool operations. The ideal candidate will possess strong leadership skills, culinary creativity, and operational acumen to develop seasonal menus, create specialty offerings, and introduce innovative food concepts that resonate with members' tastes and preferences.
Moreover, the Head Chef will play a critical role in fostering a positive and professional kitchen culture, focusing on teamwork, accountability, and continuous development of staff members. The role includes managing food safety and sanitation compliance, maintaining kitchen equipment, and supporting smooth collaboration with other department leaders such as the Events Manager and Food & Beverage Manager. Financial stewardship is essential, with responsibilities encompassing food purchasing, inventory management, cost control, and budgeting assistance. This comprehensive leadership ensures sustainability while delivering exceptional dining experiences.
Working in a fast-paced, high-volume hospitality environment, the successful candidate must demonstrate excellent communication abilities, multitasking skills, and the capacity to perform under pressure. Flexibility is also paramount as the position requires working evenings, weekends, holidays, and peak seasonal periods to meet operational demands. Lakeside Park Club values professionalism, confidentiality, and alignment with its core values, expecting the Head Chef to uphold these standards rigorously.
In summary, this opportunity offers an accomplished culinary leader the chance to make a significant impact within a prestigious private club setting. The role blends creativity, leadership, and operational management, presenting a rewarding career for a motivated professional dedicated to excellence in hospitality and culinary arts.
Job Requirements
- Bachelor’s degree in culinary arts or related field preferred
- Minimum 5–7 years of professional culinary experience
- ServSafe Manager Certification
- Proven leadership in kitchen operations
- Strong knowledge of food safety and sanitation regulations
- Ability to manage food costs and labor efficiently
- Excellent communication skills
- Ability to work flexible hours including evenings, weekends, holidays
- Physical ability to perform in a commercial kitchen environment
- Commitment to maintaining confidentiality and professionalism
Job Qualifications
- Minimum 5–7 years of professional culinary experience
- Previous country club, resort, banquet, or hospitality experience preferred
- Proven leadership experience managing kitchen teams and operations
- Strong culinary skills with the ability to develop diverse and creative menus
- Must have strong knowledge of food costing, inventory management, and labor control
- Strong organizational, multitasking, and time management abilities
- Ability to work effectively under pressure in a fast paced environment
- Excellent communication and leadership skills
- ServSafe Manager Certification required
- Ability to work flexible schedules including evenings, weekends, holidays, and peak seasonal periods
Job Duties
- Prepare and oversee high quality food production with consistent presentation and execution
- Develop seasonal menus, weekly features, and specialty offerings that align with member preferences and club standards
- Introduce creative food concepts, themed events, and limited time menu offerings
- Ensure consistency in food quality, recipes, portioning, and plating standards
- Maintain a clean, organized, and efficient kitchen environment
- Oversee all daily back of house operations including line execution, prep, banquets, and special events
- Lead culinary execution for member events, holidays, pool operations, banquets, and club functions
- Create and maintain prep lists, production schedules, and kitchen organization systems
- Ensure compliance with all food safety, sanitation, and health department regulations
- Maintain kitchen equipment and coordinate service or repairs when needed
- Supervise all kitchen staff including sous chefs, line cooks, prep cooks, dish staff, and seasonal employees
- Assist with hiring, onboarding, training, scheduling, and performance management
- Foster a positive, respectful, and team oriented kitchen culture
- Provide coaching and development opportunities to improve staff skills and consistency
- Promote accountability, professionalism, and communication throughout the kitchen team
- Maintain strong working relationships with the Events Manager, Food & Beverage Manager, and other department leaders to ensure smooth operations and successful event execution
- Manage food purchasing, inventory, and vendor relationships
- Monitor food and labor costs to meet operational and financial goals
- Complete monthly inventory by the first of each month and assist with budgeting processes
- Minimize waste through proper ordering, storage, and production practices
- Maintain recipe documentation and standardized costing procedures
- Maintain a professional and visible presence within the club
- Respond professionally and positively to member feedback
- Support the club’s commitment to hospitality and service excellence
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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